Our garden cabbage has been exceptional this year. I canned sauerkraut and we had lots of rhuban sandwiches. We had lots of stir fries and Cole slaw. This was finally our last cabbage of the season and I decided to make a recipe I picked up from Katlyn’s Kitchen at http://www.kalynskitchen.com . Recipe here http://www.kalynskitchen.com/2016/01/low-carb-twice-cooked-cabbage.html
I used cheddar instead of mozzarella and baked my bacon, since I always bake bacon now. I put the casserole together in my copper chef pan to cut back on dirty dishes.
Turned out good. Follow link above to get original recipe.
Coffee & Cornbread 